Eggplant Kottu (Eggplant & Chickpeas (Or Mo Ingredients
1/2 cup split chickpeas or mong dahl
1 1/2 cup water
1 pinch salt
1/8 tsp turmeric
4 each eggplants, medium
2 cup water
1 pinch salt
1/8 tsp turmeric
1 cup coconut, fresh and grated
1/2 tsp cumin seed
3 each green chilies (optional)
2 tbsp vegetable oil
1 tsp mustard seed
3 each bay leaves
3 each red chilies (optional)
1 tbsp lemon juice
1 pinch salt
2 tbsp coriander leaves-fresh/chopd
Eggplant Kottu (Eggplant & Chickpeas (Or Mo Directions
Boil chickpeasd or moong dahl in 1 1/2 cups water with a pinch of
salt and 1/8 ts turmeric until done. Then mash them well.
Slice the eggplants lengthwise. Boil them in a large saucepan filled
with 2 cups water, a pinch of salt and 1/8 ts turmeric. When
eggplants are tender, add mashed chickpeas/moong dahl.
Grind the coconut, cumin seed and green chilies together.
Heat 1 tb of the vegetable oil in a skillet and add mustard seed, bay
leaves and red chilies. When mustard seeds stop cracking, add this
mixture to the eggplants. Add lemon juice. Stir a few times. Add salt
to taste and sprinkle with coriander leaves.
Serves: 4
We hope you like this Eggplant Kottu (Eggplant & Chickpeas (Or Mo Recipe
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"Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
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